How to make Isle of Wight tomato shakshuka
Make the most of the last of the season’s tomatoes with this rich dish that's perfect for scooping up with a chunky toasted slice of sourdough
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Isle of Wight tomato shakshuka
Prep: 10 minutes
Cook: 30 minutes
Serves 2
2tbsp olive oil
1 onion, chopped
1 red chilli, finely chopped (add a second if you like chilli heat)
1 crushed garlic clove
1 large beef tomato (approximately 300g), chopped
A handful of piccolo tomatoes
1tsp red wine vinegar
Salt and pepper
A pinch of sugar
2 free-range eggs
1tbsp breadcrumbs
Fresh coriander to serve
Heat the oven to 190C. Heat the olive oil in an ovenproof frying pan and fry a chopped onion until softened. Add the chillies and garlic clove and cook for 1 minute.
Add the chopped tomatoes and piccolo tomatoes, then cook for 15-20 minutes. Add the red wine vinegar, salt, pepper and a pinch of sugar. Make 2 wells, crack in 2 free-range eggs, sprinkle over the breadcrumbs and bake for 6-8 minutes to cook the eggs.
Scatter with a few fresh coriander leaves and serve.
Recipe from thetomatostall.co.uk
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments